Corn and Potato Kebabs
by Tarla Dalal
Added to 484 cookbooks
This recipe has been viewed 84118 times
A simple and subtle blend of ingredients shaped on a skewer and grilled to create seekh kebabs..... of a vegetarian kind. You can even shape them into tikkis and shallow fry if you like.
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 4 equal portions.
- Using a thick seekh (metal skewer), press each portion of the corn mixture on it using your fingers to make a 100 mm. (4") long kebab.
- Brush each kebab generously with a little oil.
- Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
- Cut into pieces and serve hot with green chutney.
- If you do not have metal skewers use thin breadsticks instead. The will make interesting edible skewers.
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